Celery Slices in Crispy Sesame Coat with 2 Sauces

Rinse the celery tubers, peel them and cut them into slices 1 to 1, 5 cm thick. In an appropriately sized saucepan, bring salted water with the juice of one lemon to a boil, place the celery slices and cook for 8-10 minutes. Remove, drain and cool on a kitchen towel. Turn the celery slices one by one in flour, egg and sesame seeds to the other side. In a frying pan of the appropriate size, heat the butter with the oil and fry the breaded slices at a moderate temperature for about 3 minutes on each side until golden brown, arrange and bring to the table on the spot.

For the cold egg sauce, put the crème fraîche in a suitable bowl. Stir in the prepared ingredients and the peppercorns. Season with salt, pepper and vinegar. Dress and garnish with borage.

For the pepper jelly, rinse the apples, cut into quarters and mix with the water. The lemon zest and about a third of the sugar to a boil. Simmer gently over reduced heat with the lid on for about 45 minutes. Spread a sieve with a straining cloth, put it on a saucepan, put the apples in it, drain the juice, but do not squeeze the apples. Bring the chili and onion cubes to a boil with the vinegar. Add the remaining sugar, stirring until dissolved. Add the apple juice, bring to the boil, reduce the heat and simmer gently with the saucepan open. Jelly test: put a tbsp. of jelly on a plate as soon as it gels.

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